Business Directory

Producer

Business Description:Byron Creek Farm is a small scale diversified farm near Byron Bay. We farm in a way aimed at working with nature not against it to produce high quality food that is good for us and for the land.
Our chickens at Byron Creek Farm roam freely amongst the pasture, scratching and foraging just as they should. Our grazing cells are moved regularly for the best result for our land and the health of our birds.
This is what true 'free range' chicken should be, and you can really taste the difference.

Business Description:A good pasta has to start with a good flour, which is why Tom Ahern of Byron Gourmet Pasta goes to great lengths to source the best.
First and foremost, it’s organic, which means the wheat has been grown without the use of chemicals.
Secondly, it’s stoneground, which means it has been milled with stones rather than the high speed rollers used in industrial-scale wheat milling. It’s a slower process, but doing it this way retains more nutrients in the flour.
Thirdly, it’s small batch: “Instead of milling it in these huge big lots, they do small amounts and give the grain a lot more time and care - they don’t rush the process,” Tom explains, “because a lot of the stuff nowadays, it’s so rushed that we’re losing all the nutrients and the good qualities out of the flour.”
This premium flour is the base for all of Tom’s hand-made fresh pastas, which he sells every Friday at the Mullumbimby Farmers Market.
Seasonal ravioli fillings include pumpkin, sage and garlic; portabello mushroom, thyme and garlic; and rocket basil and macadamia.
Tom also makes a gluten-free spaghetti using organic buckwheat, corn maize and rice flour and a gluten free Tigernut spaghetti

Produce:Gourmet hand made pastas including gluten free pastas, Tigernut spaghetti, gnocchi, ravioli and lasagne to order

Business Description:A cheese maker for more than a decade, Deb Allard is well known for her cheese making classes and has travelled widely to learn her craft, spending time with expert cheese makers from all over the world.

Deb says because her cheeses are small batch and additive free, they vary in flavour throughout the year and are quite different from the stock standard cheeses sold at the supermarket. Mass produced cheeses usually contain some form of preservatives or additives to extend their shelf life, but the long use-by date often comes at the gives at the expense of character and flavour.

Deb's cheeses are created on farm, using fresh milk from the dairy she operates with husband Jim.

Deb says most dairy farmers choose Friesians because they produce a greater volume of milk, but the quality of Jersey milk is superior for making cheese. It’s higher in fat and protein, and full of healthy bacteria.

“Jersey milk is outstanding. It has a really great PH. It’s already full of activity and the bacterias I add to it just enhance it,” she said.

Deb's cheese range includes cottage cheese, ricotta, haloumi, feta, brie, camembert, blue and romano, as well as other dairy products like kefir, cultured butter and yoghurt.

Business Description:The Coopers Shoot Tomatoes stall is always bursting with bright red glossy tomatoes that
taste just as good as they look. Heather says allowing her tomatoes to ripen on the vine is
the secret to the flavour. Tomatoes you’ll find in the supermarket are often picked green,
and then gassed to set off the ripening process. This results in a poorer taste and mealy
texture. Mass produced tomatoes are also stored in coolrooms, which diminishes their
flavour. Heather says tomatoes should never go into the fridge.

The Coopers Shoot property has been in the Armstrong family since 1882, nestled in the hills between Byron Bay and Bangalow in northern New South Wales, Australia.

Business Description:Jon and GIna make 13 varieties of delicious sourdough bread, including their popular linseed; pumpkin; stoneground; spelt; macadamia and honey; and dark rye. Pretty good for a pair of self-taught bakers!

Everything is made from the best organic ingredients. Organic flour and linseed comes from the Wholegrain Milling Company in Gunnedah, while extras such as macadamias, olives, honey and rosemary are sourced locally from the farmers’ markets or from Jon and Gina’s own garden.

They bake the bread in a massive wood fired oven at their beautiful property at Crabbes Creek. The oven was built by Jon, a former bricklayer (he's also also built ovens for local cafes including Harvest), and it really is an amazing piece of craftmanship.

Of course, there's also the portable wood fired oven (again made by Jon) which comes along to the market each week to cook their fantastic pizzas.

Jon says when you cook in a woodfired oven, it cooks pizza the way it is meant to - from the base up. The fire in the oven also seasons the pizza and enhances the flavour.

The other secret to their great tasting pizzas is the locally sourced, fresh ingredients. Jon and Gina buy all of their toppings fresh from the farmers market on Friday mornings: mushrooms from Witches' Broomstick, spinach and rocket from Ian Cameron, seafood from J and J Seafood , organic pumpkins from Kate at the Organic Avocado, chillies from Neville Singh and olives from Summerland Olives.

Produce:13 types of sourdough bread, including their popular linseed; pumpkin; stoneground; spelt; macadamia and honey; and dark rye.
Woodfired pizza using a mobile food fired oven.

Business Description:Eden’s Landing is a local business that provides organic and traditional vegetables to the market that local farmers cannot provide. This arrangement enables shoppers to fulfil all their weekly shop requirements whilst continuing to support small local businesses.

Produce:We supply fruit and veg organic and traditional that cannot be sourced from the farmers at the markets.

Business Description:Energetic Greens are growers of organic sprouts and microgreens, specializing in soil-grown sprouts. Our methods of growing follow strict organic guidelines where only the purest and cleanest, seeds, soil and water, are used. Our exciting variety pleases the palate with its excellent taste while being of the highest nutritional value.

We grow only the sprouts and microgreens that are most highly regarded
for their nutritional and health-boosting value:
Broccoli and Radish Sprouts, the unusual, crunchy and tasty Sunflower Sprouts,
the rare Buckwheat Sprouts, Wheatgrass, and Barley Grass.